You start by putting cream, corn syrup, sugar, cocoa, salt and chocolate in a heavy bottom saucepan. The recipe states to finely chop the chocolate, but I grate me. I find it melts quicker. You then bring the mixture to a boil and cook 5 minutes. Then you add butter, vanilla extract, more chocolate and stir. The sauce is then cooled before serving.
The sauce has a rich velvety texture that is not too sweet and ever sooo goood:)
You can store the sauce in the fridge and reheat it before using.
Hot Fudge Sauce
Gourmet, February 2004
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla
1. Bring cream, corn syrup, sugar, cocoa, salt, and half of the chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.
2. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove for heat.
3. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.
Makes about 2 cups
Note: The sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.